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產(chǎn)品目錄
阿魏酸 分析標準品,HPLC≥98%
更新時間:2025-09-15 點擊量:248

阿魏酸

分析標準品,HPLC≥98%

Ferulic acid

CAS號:1135-24-6

分子式:C10H10O4

分子量:194.18

MDLMFCD00004400

別名:阿魏酸/4-羥基-3-甲氯基肉桂酸; 3-甲氧基-4-羥基肉桂酸;;FERULIC ACID; 4-Hydroxy-3-methoxycinnamic acid; Ferulic acid; conifericacid; FERULIC ACID pure; FERULLIC ACID; Forulic acid; Fumalic acid; 4-hydroxy-3-methoxy-cinnami

貨號

規(guī)格/參數(shù)/品牌

價格

貨期

YJ-B20007-20mg

分析標準品,HPLC≥98%

160.00

現(xiàn)貨

YJ-B20007-100mg

分析標準品,HPLC≥98%

480.00

現(xiàn)貨

YJ-B20007-650mg

分析標準品,HPLC≥98%

1600.00

現(xiàn)貨

JS30464-5g

98%

150.00

現(xiàn)貨

JS30464-25g

98%

200.00

現(xiàn)貨

JS30464-100g

98%

330.00

現(xiàn)貨

JS30464-500g

98%

850.00

現(xiàn)貨

JS31399-5g

99%

486.00

現(xiàn)貨

JS31399-25g

99%

1600.00

現(xiàn)貨

A10353-50mg

分析標準品,含量99.8%,可溯源

254.00

現(xiàn)貨

YJ-BW10001-50mg

分析標準品,標準物質(zhì),見證書

330.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點:168-172℃(lit.)

沸點:372.3℃ at 760 mmHg

外觀:順式異構(gòu)體為黃色油狀物。反式異構(gòu)體為斜方針狀結(jié)晶(水)。

溶解性:溶于DMSO,微溶于熱水。

敏感性:易吸潮

儲存條件:2-8℃

注意:部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

參考文獻(442)

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347. [IF=6.1] Yao Zhang et al."Fermenting Distiller’s Grains by the Domesticated Microbial Consortium To Release Ferulic Acid."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;72(16):9259–9267

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343. [IF=5.4] Yang Wang et al."Buyang huanwu decoction promotes remyelination via miR-760-3p/GPR17 axis after intracerebral hemorrhage."JOURNAL OF ETHNOPHARMACOLOGY".2024 Jun;328:118126

342. [IF=8.2] Yu-Jie Tang et al."Ascorbic acid-mediated reduction of arabinoxylan viscosity through free radical reactions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;:132291

341. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:

340. [IF=6.1] Wenfeng Li et al."Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying."Food Chemistry-X".2024 Jun;22:101425

339. [IF=1.1] Ji-Yong FU et al."Simultaneous determination of 19 constituents in the Jian-Nao-Ning mixture using high-performance liquid chromatography-tandem mass spectrometry."Separation Science Plus".2024 Feb;:2300222

338. [IF=3.3] Yi-feng Ma et al."Optimization of the Zhou Tian Formula extraction technology based on AHP-CRITIC method and analysis of transfer efficiency of key components based on HPLC fingerprinting."PHYTOCHEMICAL ANALYSIS".2024 Feb;:

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317. [IF=4] Lewen Xiong et al."Study on Antipyretic Properties of Phenolics in Lonicerae Japonicae Flos Based on Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry Combined with Network Pharmacology."JOURNAL OF FOOD BIOCHEMISTRY.2023;2023:8883860

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310. [IF=4.7] Jiangyi Zeng et al."FvbHLH1 Regulates the Accumulation of Phenolic Compounds in the Yellow Cap of Flammulina velutipes."Journal of Fungi.2023 Nov;9(11):1063

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306. [IF=4.5] Bei Wu et al."Study on the Key Autotoxic Substances of Alfalfa and Their Effects."Plants-Basel.10.3390/plants12183263

305. [IF=5.2] Yutong Yuan et al."In vivo study of orange peel fermentation and improvement of androgen overproduction causing acne."Food Bioscience.10.1016/j.fbio.2023.103124

304. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

303. [IF=7] Caijun Ren et al."Antioxidant Polyphenols from Lespedeza bicolor Turcz. Honey: Anti-Inflammatory Effects on Lipopolysaccharide-Treated RAW 264.7 Macrophages."Antioxidants.10.3390/antiox12101809

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298. [IF=8.8] Yue Hu et al."Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus."FOOD CHEMISTRY.2023 Aug;:137333

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239. [IF=9.231] Yaxin Zhao et al."Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation."FOOD CHEMISTRY.2023 Mar;405:134991

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8.  崔偉亮  李慧芬  張學蘭 等. UPLC-QE/MS法分析丹參酒炙前后5種質(zhì)變化合物[J]. 中成藥  2019  041(004):844-849.

7.  劉宇  湯斌  李松. Trametes sp.LS-10C漆酶催化酸性鉻藍K脫色條件優(yōu)化[J]. 安徽工程大學學報  2016  31(004):12-16.

6.  王亞洲. HPLC法同時測定蝎龍酒中芍藥苷 羥基紅花黃色素A和阿魏酸[J]. 中成藥  2012  34(010):1925-1928.

5.  鄧雪琪 管小軍 黃娜娜 李俊.HPLC法同時測定當歸中8種成分[J].中成藥 2020 42(08):2075-2079.

4.  王麗萍  張懷亮. HPLC同步測定天麻熄風顆粒中6種成分的含量[J]. 醫(yī)藥論壇雜志  2018  v.39(06):20-23.

3.  王亞洲  楊春旭. HPLC同時測定蝎龍接骨散中羥基紅花黃色素A和阿魏酸的含量[J]. 中國實驗方劑學雜志  2012  18(22):109-111.

2.  劉瑾  林淵  王文靜. HPLC同時測定當歸芍藥固體湯劑中芍藥苷 阿魏酸含量[J]. 廣東化工  2018  045(021):96-97 91.

1.  曹健  秦朗  張立國 等. 2種酚類抗氧化劑對牡丹籽油氧化穩(wěn)定性影響研究[J]. 糧食與油脂  2019  032(012):25-29.

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